Fatty acid and chemical composition of the seed and the oil obtained from marolo fruit (Annona crassiflora Mart.)

Abstract

The addition of values to native fruits through studies that enable the various ways of harnessing them becomes an important strategy in the preservation process. In this sense the objective of this study was the physical and chemical characterization of the seed (peel, seeds, and pulp) as well as its oil derived from marolo fruit (Annona crassiflora Mart.) The analyses proximate composition, pH, titratable acidity, antioxidant activity, vitamin C concentration, total carotenoids, β–carotenes, iodine index, peroxide index, refraction, saponification, saponifiable matter, fatty acid profile, water activity, color, and rheology were studied. The peel of marolo seed was proved to be rich in carbohydrates, antioxidant substances and vitamin C. The seeds, in turn, presented high content of lipid, proteins and vitamin C. The oil extracted from marolo seed presented low refraction index, peroxides index, and unsaponifiable matter, besides a high content of vitamin C and unsaturated fatty acid compared with soybean oil, in addition to the presence of antioxidant compounds. Through the study, the feasibility of using by-products from processing of marolo seeds as a source of oils with high nutritional content was concluded.

The role of phenolic compounds in metabolism and their antioxidant potential

“…Non-flavonoids have, as their main feature, a benzene ring, a carboxylic group, and one or more hydroxyl or methoxyl groups and derive from hydroxybenzoic acid or hydroxycinnamic acid. Acids derived from hydroxycinnamic acid are the most active and most stable due to their unsaturation, which stabilizes the radical through electron shift resonance (da Silva et al, 2020). Some of these bioactive compounds are classified according to the number of carbon atoms in a structure or by their degree of unsaturation or oxidation.…”

“…Fruits, vegetals, and cereals have been described as steady sources of chemical compounds, such as vitamins, phenolic compounds, and minerals, with outstanding antioxidant action. These compounds, that can be called as natural antioxidants, have antioxidant properties, which can be composed of several molecules such as phenolic, tocopherols, carotenoids, ascorbic and dehydroascorbic acid, glutathione, and enzymes such as glutathione peroxidase, superoxide dismutase and catalase (Silva et al, 2020;Souza et al, 2022). These compounds can delay and prevent the oxidation of substances from chemical transformations.…”

Value aggregation of pine (Araucaria angustifolia) nuts agro-industrial waste by cellulose extraction

“…The production of this fruit becomes even more interesting because keeps Araucaria angustifolia alive, threatened with extinction since 1992 (Mantovani, Costa, & Freitas, 2018). The use of agroindustrial by-products as a raw material or substitute ingredient in human and/or animal diets, or as a source of compounds of interest, becomes an extremely interesting alternative, since the number of nutrients present in these by-products may be similar or higher than those found in the main raw material (E. P. da Silva et al, 2020), even presenting high levels of vitamins, minerals, dietary fiber, in addition to wall compounds (lignin, cellulose, hemicellulose, among others) (Lan, Liu, & Sun, 2011).…”